Using the 20-minute ground pork and vegetable curry for the filling, I made pork curry empanadas the other night.
See, the last time Speedy came home with bags of chicken curry empanada from Kowloon House, we were very disappointed. Apparently, Kowloon has changed the recipe and the chicken curry empanada is now so sweet it can be served as dessert. I promised myself I’d learn how to make truly savory curry empanada so we can enjoy it at home without relying on Kowloon House. None of the too sweet stuff for me, thank you. If I want something sweet, I’ll have a slice of cake or a cookie.
A note about empanadas. They can be baked or fried. But the dough for the crust for baked empanada is not the same as the dough for the crust of fried empanada. Fried empanada has a more bread-like crust made with flour, salt and water. Baked empanada is so much better when butter or other shortening is added to the dough. The following instructions are for making baked pork curry empanada.
To make these pork curry empanadas, you will need to read three posts in the archive:
1. The first is the ground pork curry recipe to make the filling. Use only half of the listed amount of ingredients and cut the vegetables into smaller pieces. Quarter-inch cubes are ideal.
2. The basic pie crust recipe. You will need only half to make 12 small empanadas.
3. The post on how to use an empanada maker (a.k.a. empanada press). Skip this post if you are adept at making the empanadas without the help of a press.
Once you have your filling and crust, and you have seen the tips for using an empanada maker, just cut the crust into rounds and fill.
Place the uncooked empanadas on a tray. Don’t forget the steam vents. And, for added flavor and texture, sesame seeds.
The pork curry empanadas don’t take long to bake. It’s just the crust that you’re cooking because the filling is already cooked. You want the crust to cook through and turn a nice golden color and for the filling to get heated through.
- Preheat the oven to 375F.
- Line a baking sheet with parchment paper.
- Roll out the dough to a quarter of an inch thick.
- Following the instructions on how to use an empanada press, cut out dough circles and make the empanadas.
- Arrange the empanadas on the lined baking sheet.
- Prick the tops with a fork to create steam vents.
- Brush with the beaten egg.
- Sprinkle sesame seeds on top.
- Pop into the oven. Bake at 375F for 20 to 25 minutes or until nicely browned.
- The pork curry empanadas are best served straight out of the oven. Wait about five minutes though before biting in — the filling is very hot and may scorch your mouth.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.